Stuffed Grape Leaves
Tender grape leaves are filled with a savory mixture of ground beef, rice, and fresh herbs. These classic dolmades are gently simmered in a light lemon broth until perfectly cooked, making a delicious appetizer or main course.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 1 س 45 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
تحضير المكوّنات
المكوّنات
rolling
- 45 قطعةjarred grape leaf, rinsed and separated
lining
- 5 قطعةjarred grape leaf, rinsed, for lining pot (can be torn or imperfect)
filling
- 450 gground beef
- 100 glong-grain white rice, uncooked
- 1 قطعةyellow onion, finely chopped
- 15 gfresh parsley, chopped
- 7 gfresh mint, chopped
- 2 ملعقة كبيرةolive oil
- 1.5 ملعقة صغيرةsalt
- 0.5 ملعقة صغيرةblack pepper, freshly ground
cooking liquid
- 480 mlwater
- 60 mllemon juice, freshly squeezed
- 2 ملعقة كبيرةolive oil
garnish
- 1 قطعةlemon, cut into wedges, for serving(اختياري)
الأدوات
heatproof plate · large heavy-bottomed pot with lid · large bowl · cutting board · knife
طريقة التحضير
خطوة بخطوة
- 1
Gently rinse all the grape leaves under cool water to remove the brine. Carefully separate them to avoid tearing and set aside.
حوالي 5 د
ملاحظة الطاهي: If you find some leaves are torn, set them aside to use for lining the pot.
- 2
In a large bowl, combine the ground beef, uncooked rice, chopped onion, parsley, mint, salt, black pepper, and the olive oil designated for the filling.
حوالي 5 د
- 3
Mix the filling ingredients thoroughly with your hands until well combined.
حوالي 2 د
ملاحظة الطاهي: Don't overmix, or the meat can become tough. Just mix until everything is evenly distributed.
- 4
Lay a grape leaf on your work surface, shiny-side down and stem-end towards you. Place about a tablespoon of the filling near the stem end.
حوالي 1 د
- 5
Fold the bottom of the leaf up over the filling, then fold in both sides, and roll it up tightly into a small cylinder.
حوالي 30 د
ملاحظة الطاهي: Roll snugly but not too tightly, as the rice will expand during cooking.
- 6
Line the bottom of a large, heavy-bottomed pot or Dutch oven with the reserved pot-lining grape leaves.
حوالي 1 د
ملاحظة الطاهي: This prevents the stuffed leaves from sticking to the bottom and scorching.
- 7
Arrange the rolled grape leaves snugly in the pot, seam-side down. You can stack them in layers if necessary.
حوالي 1 د
ملاحظة الطاهي: Packing them closely helps them keep their shape while cooking.
- 8
Pour the lemon juice and the remaining olive oil over the rolls. Add enough water to come about halfway up the sides of the dolmades.
حوالي 1 د
- 9
Place a small, heatproof inverted plate on top of the rolls to keep them submerged. Bring the liquid to a gentle boil over medium-high heat.
حوالي 4 د
- 10
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 50 minutes, or until the rice is cooked through and the leaves are tender.
حوالي 50 د
ملاحظة الطاهي: Check occasionally to ensure there is still liquid in the pot; add a splash more hot water if it looks dry.
- 11
Remove the pot from the heat and let it rest, covered, for at least 10 minutes before serving.
حوالي 10 د
ملاحظة الطاهي: This allows the flavors to meld and the rolls to firm up slightly.
- 12
Serve the stuffed grape leaves warm or at room temperature, with lemon wedges on the side for squeezing.
حافظ على جودتها
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered pan over low heat with a splash of water, or in the microwave.